The Greek Cuisine
We've said it before: Greece is blessed with the most beautiful products and you can take that quite literally. The many olive trees provide olives and olive oil, fragrant herbs such as thyme, oregano and rosemary grow wild in nature and thanks to the many islands and coastal areas, Greeks also have access to fresh fish and seafood.
My 6 favorites:
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TZATZIKIList item 1This Greek side dish based on yoghurt and cucumber tastes great on warm days. Delicious with grilled meat, for example, or just with a fresh salad.
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MOUSSAKAList item 2If we have to name a Greek dish, moussaka would probably be the top answer. The casserole with minced lamb, potatoes, vegetables and sheep cheese is still popular. It is important to prepare the dish in time so that the ragout, which is the basis of the moussaka, can simmer long enough.
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Tzatziki
INGREDIENTS for 4 persons:
- 1 cucumber of about 15 cm
- 200 gr Greek yoghurt
- 2 pcs. bunch
- 1 tbsp. garlic powder
PREPARATION:
1.Peel the cucumber, halve it lengthwise and remove the seeds with a spoon. Grate the cucumber.
2. Place the grated cucumber in a colander or salad spinner and let drain well. Add mint and garlic powder.
3. Pour the Greek yoghurt into a bowl and stir all the ingredients through. Let the tzatziki sit for at least 2 hours so that all the flavours can be absorbed
Moussaka
INGREDIENTS for 4 persons:
- 3 onions
- 1 clove of garlic or 1 teaspoon of garlic powder
- olive oil
- 2 carrots
- 2 stalks of celery
- 1 aubergine
- salty
- 500 g lamb mince
- dashes of olive oil
- 80 g concentrated tomato puree
- 1 pinch of Harissa or broken Chili
- 2 deciliters red wine
- 400 g tomato pulp (can)
- 1 pinch of dried oregano
- 1 pinch of dried marjoram
- 1 pinch of cumin powder
- 1 cinnamon stick
- pepper
- 7 deciliters semi-skimmed milk
- 30 g butter
- 40 g flour
- nutmeg
- 500 g potatoes
- 2 small courgettes
- 100 g hard sheep's cheese
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